Make Better Vegetable Beef Soup From Scratch
We love soup from scratch! Homemade soup is easy, repeat that phrase. I don't think we've had canned soup for 15 years, it's just too simple to make your own from scratch. Many soups are incredibly easy, but I'll focus this post on how to Make Better Vegetable Beef Soup from Scratch!
Note: I cook for 11 people. This recipe would feed several adults and children. You can half this recipe or freeze the remainder. I would make the whole thing and freeze what's leftover. Freezing or saving some for leftovers actually enhances the flavor too.
Here are a few tips to remember for almost any soup you make (except cream based, that will be another post):
Vegetable Beef Soup Ingredients - Serves 11+ people:
2lbs. beef steak - thinly sliced, then cubed
3 Tbsp. Olive Oil
3 Tbsp. minced garlic
5 sprigs of fresh thyme - leaves only
5 sprigs of fresh oregano, chopped
1 c. sherry or white wine - split into 1/2 cups
1 stalk celery, chopped
2 red onions, chopped
6 sm-med zucchini, chopped
4 carrots, chopped
5-6 c. of fresh green beans, chopped
3 Tbsp. beef base
2 Tbsp. Worcester Sauce or 1 Tbsp. Liquid Smoke (adjust to taste)
1 Tbsp. sea salt
2 tsp. pepper
3/4 c. Orzo or small pasta
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 10 oz. can Rotel tomatoes
1 32 oz. Beef Broth
3 c. water
Brown the beef, Orzo, fresh spices and garlic in olive oil. I added my Orzo with the broth because I forgot earlier, and it works, but adding it with the meat and spices first is better. (We saute brown rice the same way with oil and spices before pressure cooking!)
Pour in 1/2 cup sherry. Add all the chopped vegetables and saute for several minutes. Mix in the beef base, salt, pepper, Worcester, diced and Rotel tomatoes, tomato sauce, tomato paste, beef broth, remainder of sherry and water.
Adjust salt/pepper to taste. We like this soup spicy and find that the Rotel adds enough spice, but add Cayenne if you like it a little hotter.
This soup thickens up nicely.
Simmer for 1 1/2 hours or longer. Serve with crusty french bread and salad. Take a nice cold day and try out this rich vegetable soup. It's one of our favorites!